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Cream of Lima Bean Soup

Soak one cup of dried beans over night, in the morning drain and add three pints of cold water. Cook till soft and rub through a sieve. Cut two slices of onion and four slices of carrot in cubes and cook five minutes in two tablespoons of butter. Remove the vegetables, add two tablespoons of flour, one teaspoon of salt and half a teaspoon of pepper, stir into the boiling soup. Just before straining into the tureen add one cup of cream.